Fishes and Shellfishes High in Lignoceric acid (21st - 40th) (per 100 g edible portion)

• Mackerel (raw)
  
  13 mg
• Barracuda (raw)
  
  13 mg
• Yellowtail (young, cultured, raw)
  
  10 mg
• Red sea bream (cultured, baked)
  
  10 mg
• Red sea bream (cultured, boiled)
  
  10 mg
• Gizzard shad (amazu-zuke)
  
  10 mg
• Barracuda (baked)
  
  10 mg
• Ayu sweetfish (wild, viscera, raw)
  
  10 mg
• Pacific saury (mirinboshi)
  
  9 mg
• Japanese pilchard, Canned product (kabayaki)
  
  9 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  9 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  8 mg
• Yellowstriped butterfish (raw)
  
  8 mg
• Red sea bream (cultured, raw)
  
  8 mg
• Mackerel (saba-bushi)
  
  8 mg
• Japanese pilchard, Canned product (with seasoning)
  
  8 mg
• Shirasuboshi (semi-dried)
  
  8 mg
• Japanese pilchard (shioiwashi)
  
  8 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  8 mg